People of Central Java like the savory taste of coconut milk and often use it in their cuisine. This porridge is cooked together with coconut milk and aromatic herbs such as lemongrass and bay leaves.
Make the porridge: In a medium stock pot, pour rice and add water, coconut milk, lemongrass, bay leaves, and salt. Stir well until the rice turns into a thick porridge.
Make the glewo: sauté ground spices, bay leaves, lemongrass until fragrant. Add coconut milk, palm sugar, salt, and cook until the oil from coconut milk starts to s